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Shoutout to the guy who told me to freeze my lemon zest
I was always throwing away leftover lemon rinds after juicing for my vinaigrettes, which felt like a waste. I started grating the zest first, packing it into an ice cube tray with a little water, and now I have perfect, fresh-tasting zest ready for any sauce or garnish. How do you all save your citrus scraps?
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davidmurphy6mo ago
Look at you, unlocking the secrets of the universe one ice cube at a time. I bet you felt like a real kitchen wizard when you figured that out. Honestly, the idea of just chucking the zest makes my eye twitch a little. That's the best part.
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